Chicken Parmigiana

This dish is truly comforting. Just by looking at it, you can tell that it is a dish that not only is packed with great flavors, but it is one that is sure to warm the belly. My wife loves Italian food, and anything pasta. I cannot blame her from loving pastas topped with delicious red or cream sauce, topped with cheeses, vegetables, or meat.

Chicken Parmigiana Recipe

This dish was my prelude to Mother’s Day. I wanted to make something so comforting for my wife, as she works hard every day taking care of my children, managing our bills, and maintains our overall household. These things are never forgotten.

Chicken parmigiana is a great dish to remind our loved ones how much we care. A dish that warms our stomachs, and keeps those at the table talking about it for some time to come.

Ingredients:

  • Homemade Red Sauce, without the meat
  • Chicken breasts, boneless, skinless (1 per person)
  • Grated Parmesan cheese
  • 10 oz. Buffalo mozzarella, sliced
  • 1 tbsp of Salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 cup of regular breadcrumbs
  • 2 cups of panko breadcrumbs
  • 2 eggs
  • 1/4 cup of water
  • 1 cup of flour, or enough for your dredging station
  • 1 package of your favorite pasta (Spaghetti, Angel Hair, Vermicelli, works well)
  • Olive oil for pan frying

First, make your sauce. If you do not want to make your own, use your favorite jar of marinara sauce.

Begin by taking your chicken breasts, and carefully taking your knife and slicing them down the middle, from the side. The goal is to butterfly the chicken breasts. Once you have butterflied your breasts, lay plastic wrap down on your meat board, or cutting board. Lay the breast on top of the plastic wrap, then top with a larger piece of plastic wrap. Take the flat end of your meat mallet, and lightly pound the breast, from the center out. This will help tenderize the chicken, while at the same time, making your chicken cutlet. Just be careful not to tear the chicken. Continue this process with the rest of your breasts.

Now it is time to get your dredging station ready. Get three dishes ready that are deep enough to hold flour, egg wash, and breadcrumbs. To station one, add the flour, and season with salt and pepper, and garlic powder. To station two, crack your eggs, add the water, and beat with a fork to make your egg wash. To station three, add the breadcrumbs, basil, and oregano. Mix well.

Preheat your oven to 450 degrees.

Get a large fry pan warmed to medium heat, and add in enough olive olive to coat the bottom.

Take a chicken breast, and add it to your flour in station one. Flip it over to coat, and shake off any excess flour. Add it to station two, to coat with the egg wash. Next, add it to station three, pushing it into the breadcrumbs. Take your hand and add more crumbs to the top, pushing it into the breast. Shake off any excess crumbs.

Add this to your fry pan, and fry on both sides for a few minutes. Remove from the pan, and place in a strainer for any excess oil to drain. Feel free to let these cool, store in a large ziplock bag, and freeze them for later use.

Repeat this process with the rest of the chicken breasts. NOTE: These are great enough to eat right now. I took one large breast, sliced them into strips, and my kids ate those for dinner, along with pasta. They loved them!

Bring a large pot of water to a rolling boil and generously season with salt. Cook your pasta, according to the directions, reserving a half cup of the pasta water. Drain, and have it ready to plate.

Get a large cooking dish ready and place your fried chicken breasts in the dish. Top with your red sauce. Generously sprinkle the parmesan cheese on top of the sauce, and top with the slices of mozzarella cheese. Place in the oven until the cheese becomes bubbly, about 8-10 minutes.

When you are ready to plate, add some pasta to a bowl, and add in some of your red sauce. Mix well. The pasta will serve as the bed for the chicken parmigiana. Add the chicken parmigiana to the top of the pasta, top with a fresh basil leaf, and dig in.

This dish is great any day of the week, and it is one to fill up any stomach.

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